Classic Chimichurri Sauce

ByRachael Ajmera, MS, RD Updated
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Fresh, punchy, and packed with flavor, this Classic Chimichurri Sauce can transform almost any meal. It’s a staple in my Mediterranean Couscous Bowls, but it’s also delicious drizzled over veggies, tacos, grain bowls, and more!

Classic Chimichurri Sauce

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I’ve been on a bit of a sauce kick lately, and have been finding any excuse to drizzle, spoon, or slather something flavorful onto just about everything I eat. This Classic Chimichurri Sauce has quickly become a new favorite in my kitchen: it’s fresh, punchy, garlicky in the best way, and comes together in minutes without even breaking out the blender.

Not only is this sauce amazing on Buddha bowls (a staple in our household), but it can also liven up pretty much any recipe you can think of. Drizzle it over roasted veggies, scoop it onto your favorite grains, use it as a quick finishing sauce to give leftovers new life, or even sneak a bite straight from the spoon (no judgment here).

Give it a try and see how it transforms your meals — you’ll probably find yourself reaching for it on repeat too!

Why you’ll love this Classic Chimichurri Sauce

  • It has a bright, fresh flavor with a bold garlicky kick.
  • It works as a versatile sauce for veggies, grains, legumes, and so much more.
  • It comes together fast in just 10 minutes and uses simple ingredients.
  • It’s easy to tailor the heat, acidity, and texture to your taste buds.
  • It stores well in the fridge, making it perfect for meal prep!
Classic Chimichurri Sauce

Classic Chimichurri Sauce ingredients

  • Parsley is the fresh, herby base that gives this Classic Chimichurri its vibrant flavor and color. Make sure you chop it really fine to evenly distribute it through the sauce.
  • Garlic adds a sharp, savory depth and signature punch to the sauce.
  • Dried oregano brings an earthy herbal warmth to the sauce.
  • Red pepper flakes are optional, but great for providing heat and a subtle smokiness.
  • Red wine vinegar adds some tang and a bit of brightness to balance out the richness of the other ingredients.
  • Olive oil creates the rich base that carries the herbs. Other neutral oils like sunflower will also work well!

How to serve this Classic Chimichurri Sauce

  • Spoon over grilled or roasted vegetables for a fresh, tangy finish.
  • Drizzle onto bowls with rice, quinoa, or farro for added color and flavor.
  • Serve alongside beans or lentils to jazz up your meal.
  • Use as a topping for baked potatoes or sweet potatoes for extra flavor.
  • Stir into cooked grains or pasta for a quick herb-packed sauce.
Classic Chimichurri Sauce

Substitutions & variations

  • Dried oregano – Fresh oregano would also work well — use about three times as much for a similar flavor.
  • Red wine vinegar – White wine vinegar or apple cider vinegar can be swapped in for a similar tang.
  • Red pepper flakes – Use fresh chopped chili, a pinch of cayenne, or simply omit to make a milder version.
  • Olive oil – Swap in avocado oil, sunflower oil, or any other neutral oil for a lighter taste.
  • Garlic – Garlic powder will work in a pinch, though fresh garlic really does give it the best flavor.

Quick recipe tips

  • Finely chop, don’t blend; hand-chopping preserves the texture and prevents bitterness from over-processing.
  • Adjust oil and vinegar to taste — if you prefer it brighter, add a splash more vinegar; if you want it richer and milder, increase the olive oil slightly.
  • Let it rest before serving, which allows the flavors to meld and become more balanced.

Step-by-step instructions

  • Classic Chimichurri Sauce
  • Classic Chimichurri Sauce
  • Prep the herbs and garlic: Finely chop the parsley and mince the garlic, then add to a bowl.
  • Add the dry seasonings: Stir in oregano, red pepper flakes, salt, and black pepper.
  • Mix in the vinegar: Pour in red wine vinegar and stir to combine everything well.
  • Incorporate the oil: Slowly add olive oil while stirring until evenly combined.
  • Loosen the texture: Stir in water to thin the sauce to your desired consistency.
  • Let it rest: Allow the chimichurri to sit for 10-15 minutes so the flavors fully develop.

Make ahead & storage

I love having a jar of this Classic Chimichurri Sauce ready to go in my fridge because it can liven up even the simplest meals. Plus, the flavors get even better as it sits, so it’s a great recipe to make ahead!

Meal prep

  • Make it ahead: Prep the chimichurri up to 1 week in advance and store it in the refrigerator until you’re ready to use it.
  • Let the flavors develop: For maximum flavor, let it sit for at least 10-15 minutes before serving, though a few hours will be even better.
  • Use throughout the week: Keep a jar in the fridge and spoon it over bowls, roasted veggies, sandwiches, and salads for a fast boost.

Storing leftovers

  • Fridge: Store leftover chimichurri in an airtight container or jar in the refrigerator for up to 1 week.
  • Stir before serving: The oil may separate slightly as it sits, so give the sauce a quick stir before you drizzle it on.
  • Bring to room temperature: If the olive oil solidifies in the fridge, let the chimichurri sit at room temperature for 15-20 minutes before serving.

Freezing

  • Freeze for later: This recipe is freezer-friendly! Pour it into an ice cube tray and freeze until solid, then transfer the cubes to a freezer-safe bag or container.
  • Store up to 3 months: Frozen chimichurri keeps well for up to 3 months.
  • Thaw and enjoy: Let the cubes thaw in the fridge or at room temperature, then stir well before serving.

FAQ

It’s great as a sauce or dressing for vegetables, grains, legumes, roasted potatoes, sandwiches, and so much more! Drizzle it onto your favorite foods and enjoy.

This classic chimichurri sauce typically lasts about 1 week when stored in an airtight container in the refrigerator.

It’s best to let it sit at room temperature for about 15-20 minutes after refrigerating so the olive oil loosens. Make sure you give it a quick stir before serving to recombine the herbs and oil!

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Classic Chimichurri Sauce
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5 from 1 vote

Classic Chimichurri Sauce

A fresh, tangy herb sauce that adds bold flavor to veggies, grains, legumes, and more.
Course Sauces, Dips, and Dressings
Cuisine Argentinian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings (1 cup)
Calories 125kcal

Ingredients

  • 1/2 cup parsley finely chopped
  • 5 cloves garlic minced
  • 1/2 tablespoon dried oregano
  • 2 teaspoons red pepper flakes
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup olive oil
  • 3 tablespoons water

Instructions

  • Finely chop the parsley and mince the garlic, then add both to a medium bowl.
  • Stir in the dried oregano, red pepper flakes, salt, and ground pepper.
  • Pour in the red wine vinegar and mix well to combine the herbs and spices.
  • Slowly pour in the olive oil and stir until everything is evenly mixed.
  • Add the water and stir again to loosen the texture.
  • Taste and adjust seasoning if needed.
  • Let the chimichurri sit for at least 10-15 minutes before serving so the flavors meld.

Nutrition

Calories: 125kcal | Carbohydrates: 1g | Fat: 14g

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One Comment

  1. 5 stars
    Delicious! Much better than storebought. I added this to your Mediterranean couscous bowls and it was amazing.

    Reply